Eton Mess Strawberry Sponge Cake

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This is a combination of the famous Eton Mess dessert and a Victoria sponge cake. Perfect for a supper party dessert or a tea party show stopping treat

Prep Time 30

Cook Time 1 30

Total Time 2

Equipment

18cm round deep baking tin

Ingredients

Meringues

▢ 2 egg whites
▢ 100 g caster sugar
▢ 1 pinch salt

Strawberry syrup

▢ 150 g strawberries chopped
▢ 100 g caster sugar
▢ 1 tbsp strawberry and lavender gin optional

Chantilly cream

▢ 150 ml double cream or whipping cream
▢ 50 ml Greek yogurt
▢ 1 tbsp icing sugar
▢ 1/2 tsp vanilla extract

To decorate/fill

▢ 4 strawberries strawberries sliced and soaked for at least 20 minutes in strawberry and lavender gin or booze of choice
▢ 4 strawberries strawberries chopped to mix with the chantilly cream and some of the meringue for the Eton Mess topping
▢ 3 tbsp almonds flaked almonds toasted in a dry pan for just 1 minute till golden and aromatic then tipped into a saucer to cool
▢ 3 mint mint leaves to decorate

Metric - US Customary

Instructions

Preheat oven to 140C and line a baking sheet with baking paper

make the meringues

Whisk the egg whites in a glass or steel bowl that is spotlessly clean till peaks form then carefully add salt spoons of sugar and keep whisking
You can either make one large meringue and use just a bit for this cake or make 4 individual meringues and use just one for this. Store the others
Bake for 1 hour or till they are firm on top and slightly coloured
Remove from oven and cool on wire rack

Sponge cake

preheat oven to 180C and grease and line 18cm deep round baking tin
beat together the butter and sugar till light and fluffy
add eggs one at a time and beat in
now add the flour and beat and the syrup
spoon into prepared baking tin and bake for approx 25 minutes till golden and a skewer inserted in centre comes out clean and sponge bounces back when lightly pressed.
cool then remove from tin to a wire rack. when totally cool pierce all over top with cocktail stick and drizzle over some of the strawberry syrup

Strawberry syrup

Place chopped strawberries and sugar in a small pan and heat to dissolve sugar
bring to boil then reduce heat and just simmer for about 10 minutes till strawberries all mushy and a syrup has formed
cool and stir in the strawberry and lavender gin or other booze if using

Infused strawberries

put the strawberry slices in a small bowl and pour over a little strawberry and lavender gin or booze of choice. Leave for 20 minutes to infuse.

Chantilly cream/Eton Mess

Mix the Greek yogurt and double cream in a bowl and add the vanilla extract and sugar
whip till you have peaks then fold in broken pieces of meringue and small pieces of strawberries

Assemble the cake

Place the sponge base on a cake plate and spread the top with strawberry jam
Dollop on the chantilly cream/eton mess mixture and lightly skim round the edges to cover them but not thickly
Remove strawberry slices from booze (drink booze) and lay slices of strawberries in a circular pattern on top of the creamy cake topping
Sprinkle over more pieces of broken meringue and the toasted flaked almonds and drizzle over more of the strawberry syrup, add a few mint leaves!

Notes

This moist cake will keep for a few days in a cake box, the sponge will freeze well wrapped for up to 3 months

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

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